Spicy Roasted Red Pepper Soup

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Votes: 8
Rating: 4.25
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Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
This soup is easy to make, filled with simple and fresh ingredients, and packed with nutrients and flavour. The peppers make this soup a great source of vitamin C, the perfect immunity boost for cold and flu season.



  1. Preheat oven to 375F. Place whole red peppers on baking sheet and bake for 20 minutes or until the pepper skins begin to wrinkle.
  2. Remove from oven and set aside to cool.
  3. Heat vegetable oil in pot on medium-high heat and add minced garlic and onion. Sauté for 3-4 minutes or until the onions begin to soften. Add 8 cups of vegetable stock, diced potato, and chili peppers.
  4. Bring to a boil then, lower to medium-low heat and simmer for 35-40 minutes.
  5. Peel red pepper skin and remove seeds. After the soup has been simmering for 35-40 minutes, add red peppers and continue to simmer for 5-10 minutes.
  6. Remove from heat and use a hand blender to puree until a smooth and creamy consistency is reached.
  7. Taste and adjust seasoning as needed.
There is no Nutrition Label for this recipe yet.
Tips & Notes:

You can store this soup in a freezer safe container for 4-6 months.

Recipe by Half Your Plate RD Eat Right Feel Right

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